Preparation
- Pour the soup into a pan and warm up over a low heat, stirring occasionally.
- Meanwhile, place a dry frying pan over a medium-high heat. Once nice and hot, add the bacon lardons to the pan and stir so they begin to sizzle in their own fat.
- Add the cabbage to the pan and cook, stirring regularly as though stir-frying, for 5 minutes or until the cabbage begins to soften.
- Season generously to taste with black pepper and remove from the heat. Divide the hot soup between bowls and top with the bubble and squeak.
Traditional bubble and squeak is a mixture of leftover potatoes, cabbage and, often, bacon. With the leek and potato soup base doing part of the work, this clever cabbage and bacon soup topper is a reinvention of the British classic and makes the meal feel just a little bit more filling. You could even use your own leftovers from a roast dinner, such as bacon, diced roast potatoes and any combination of leftover vegetables.
